Kongnam Bulgogi (Kongbul) is a one-pot Korean beef and bean sprout dish coated in a savory-spicy soy-gochujang sauce. It comes together in under 30 minutes and requires no special equipment beyond a standard skillet or pot.
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Prepare the sauce by combining soy sauce, gochugaru, gochujang, mirin, oyster sauce, corn syrup, minced garlic, and water in a bowl. Mix well and set aside.
In a large pot, layer the vegetables. Start with the sliced white onion, followed by bean sprouts, the white parts of the green onions, shimeji mushrooms, enoki mushrooms, and julienned carrots.
Place the thinly sliced beef on top of the vegetable layer.
Top the beef with the green parts of the green onions.
Pour the prepared sauce evenly over all the ingredients in the pot.
Cover the pot and cook over medium heat for a few minutes to allow the vegetables to release their moisture and create a broth.
Uncover the pot and stir everything together, ensuring the beef and vegetables are well-coated in the sauce and cook evenly.
Cover the pot again and continue to cook for another few minutes until the beef is fully cooked through.
Serve hot, garnished with toasted sesame seeds if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of water if sauce has thickened.
Yes. Cook and cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency.
Thinly sliced beef sirloin, ribeye, or chuck work well. Partially freeze the meat for 1–2 hours before slicing to make it easier to cut thin.
Gochujang has a unique fermented depth; sriracha or sambal oelek can replace it for heat, but the flavor profile will shift. Use 1–2 tbsp as a starting point.
Yes, due to gochugaru and gochujang. Reduce chili flakes and chili paste by half for milder heat, or omit gochugaru entirely for a more moderate spice level.
Yes. Scale all ingredients proportionally. The cooking time may increase slightly if doubling; stir occasionally to ensure even cooking.
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